Overview
Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain's culinary history. In 1611 Francisco Martnez Montio, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelera, vizcochera y conservera. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martnez Montio and his contributions to culinary history, along with an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Full Product Details
Author: Francisco Montiño ,
Carolyn A. Nadeau
Publisher: University of Toronto Press
Imprint: University of Toronto Press
Dimensions:
Width: 15.90cm
, Height: 3.80cm
, Length: 23.50cm
Weight: 1.160kg
ISBN: 9781487549374
ISBN 10: 1487549377
Pages: 760
Publication Date: 17 November 2023
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
""Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.""--Ana M. G�mez-Bravo, Professor of Spanish, University of Washington ""In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.""--Montserrat Piera, Professor of Medieval Iberian Studies, Temple University
"""Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.""--Ana M. G�mez-Bravo, Professor of Spanish, University of Washington ""In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.""--Montserrat Piera, Professor of Medieval Iberian Studies, Temple University"
"""Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture."" - Ana M. Gómez-Bravo, Professor of Spanish, University of Washington ""In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past."" - Montserrat Piera, Professor of Medieval Iberian Studies, Temple University"
Author Information
Francisco Martnez Montio was a Spanish cook and writer of the Golden Age. Carolyn A. Nadeau is a Byron S. Tucci Professor of Spanish at Illinois Wesleyan University.
